Wild salmon is the key to these super-tasty deviled eggs. This is recipe #6 in the Salmon Challenge.
Deviled eggs are always a favorite appetizer, and this recipe works well with canned sockeye, smoked salmon, or fresh salmon that’s been grilled or broiled. Variations on the basic recipe are endless.
A note on boiling eggs: It’s surprising how many different ways various cookbooks and Internet sites suggesting boiling eggs. What this seems to suggest is that it’s not as simple a task and one might think. Here’s my two-cents, for what it’s worth.
Don’t start with the freshest eggs. Eggs that are a a few days old, or older, work better. Place cold eggs in cold, unsalted water. Bring to a boil. Cook eggs on a low boil – just above a simmer – for 13 minutes. Drain off the hot water and immediately cover eggs with cold tap water. Roll eggs to crack the shells (this can be done while they’re still in the pan of there aren’t too many eggs) and keep them in cold water with shells, refreshing the water if it becomes warm. Let the eggs cool in the water, then roll them on a flat surface and peel off the shells. Wait until eggs are thoroughly cool before cutting them.
I’ve tried several methods of boiling eggs. This one works well again and again, with very few problems such as green egg yolks, shells sticking to eggs or overly done or underdone eggs.
- 6 large eggs
- 3 to 4 ounces salmon, broken apart or cut until small pieces (canned sockeye, freshly grilled Chinook, or smoked salmon, for example)
- 4 anchovy fillets, chopped fine
- 3 spinach leaves, chopped fine (optional)
- 2 tsp capers, chopped fine
- 2 tablespoons mayonnaise (or 1 1/2 tablespoons mayonnaise & 1/2 tablespoon Dijon mustard)
- freshly ground pepper to taste
- 1 tsp dried tarragon (or, of course, use fresh)
- garnish with a sprinkle of paprika and a fresh grind of black pepper and, perhaps, a tarragon leaf or piece of fresh spinach
- Hard boil the eggs. Slice peeled eggs in half. Remove the yolks and place into a mixing bowl. Mash the yolks with a fork until evenly broken up and set aside.
- In a separate bowl, thoroughly mix together all the other ingredients except the garnish. Then add this mixture to the yolks and mix together with a fork. Do not make this too pasty. You should be able to see pieces of caper, tarragon and salmon.
- Use a spoon or cookie scoop to stuff the mixture into the eggs.
- Garnish with paprika, pepper, etc.
- Keep chilled until ready to serve.
These could be served on shiso leaves for added visual and gustatory attractiveness.
I’m so happy that I stopped by your blog today. You stuffed eggs will be a nice addition to a brunch menu.
These look delicious. Maybe a good idea for my next book club meeting.
I may try boiling eggs your way as a comparison to the way I’ve always done it. I let my water come to a bubbling boil, then add the eggs with thongs, one by one, leaving them in a high simmer for about 20 minutes. Then I put the eggs (one by one) in a pan of cold water, allowing it to flood as required, to keep the water cool. My eggs have always turned out okay. I look forward to trying your deviling recipe as well. It looks delicious. 😉 Thanks for sharing.
Looks great! We do something similar in Spain with tuna, but Salmon, even better.
Sardines, too, work well with stuffed eggs.